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Lemony Shrimp Sandwiches Recipe

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After one bite of these wonderful sandwiches, you'll have found a new favorite that you'll turn to time and again. The no-fuss citrus spread really complement the shrimp.—Catherine Fontana, Fox Lake, Illinois

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Lemony Shrimp Sandwiches Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

Ingredients

1/3 cup fat-free mayonnaise
1 teaspoon lemon juice
3/4 teaspoon grated lemon peel
1/4 teaspoon ground coriander
1/8 teaspoon salt
1/8 teaspoon pepper
2 slices sourdough bread (1/2 inch thick)
2 Boston lettuce leaves
1 medium tomato, cut into 1/4-inch slices
6 cooked large shrimp, peeled and deveined, butterflied
1/2 medium ripe avocado, peeled and sliced
2 thin slices red onion

Directions

In a small bowl, combine the mayonnaise, lemon juice and peel, coriander, salt and pepper. Spread over both slices of bread. Layer each with lettuce, tomato, shrimp, avocado and onion. Yield: 2 servings.

Nutritional Analysis: 1 sandwich equals 321 calories, 11 g fat (2 g saturated fat), 36 mg cholesterol, 907 mg sodium, 46 g carbohydrate, 6 g fiber, 11 g protein.

Originally published as Lemony Shrimp Sandwiches in Country Woman July/August 2005, p38

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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